Reviewed: Dec. 30, 2006

I used unsalted butter since I didn't have margarine. They were amazing. I made a double batch for my husband's work and they were all gone by the end of the morning. Yum!

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AmberJo

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2006

What a great cookie! I played with the choc chip and made a variety... cappuchino chip, peanut butter and chocolate chip, peppermint and chocolate chip, etc. The base cookie is great for making a variety of cookies. Thanks for posting this recipe. :)

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Daniela

Cooking Level: Intermediate

Home Town: Rimpar, Bayern, Germany

Living In: Kingston, Tennessee, USA

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Reviewed: Nov. 22, 2006

I made this recipe using 1/3 of all ingredients because I did not want to end up with several dozen cookies. I measure the ingredients to exact measurements. After mixing the adjusted ingredients, I found that the batter was stiffer than usual cookie batters, and the chocolate chips had trouble mixing with the batter. After forcibly sticking chocolate chips to the batter balls on the cookie sheet, I started baking the cookies. They barely spread at all in the oven. They actually puffed slightly so it was a little bit cakey. after around 12-13 minutes at 350degrees, the cookies were golden brown. They tasted excellent with crispy outsides and soft insides, but I still personally prefer a chewier, less puffed cookie. Next time I'm going to reduce the flour so the cookies can spread a little more.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2006

Great cookies. I had to use powder sugar instead of brown because I was out and they are still wonderful. Be careful if you roll them because they roll off the sheet.

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Connie S

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Reviewed: Sep. 24, 2006

Yummy! I followed the recipe exactly and the cookies turned out spectacular! Thanks so much for sharing!! :)

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BRANDYOFF

Cooking Level: Intermediate

Living In: Elmwood, Illinois, USA

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Reviewed: Sep. 22, 2006

These weren't what I'd call the best ever. The dough was very dry and I ended up having to add milk to make it moist enough to stick together to hold its shape. I had to use icky shortening because I didn't have any butter or margarine and I would highly suggest NOT doing that, because it leaves something to be desired in taste. The texture was good, but the recipe just needed a touch of work to make it do. Make sure you halve the recipe unless you're planning on baking for a crowd, because this thing makes a lot!

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 21, 2006

These cookies were delicious! Their texture was mostly crunchy but also a little chewy.

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Like2Cook

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Reviewed: Sep. 2, 2006

These are excellent! Crispy on the outside and soft in the middle. I did use butter instead of margarine, and in one batch we did 1/2 chocolate chips, and 1/2 white chocolate chips. Yum!

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Aug. 23, 2006

I got a call from my youngest stepson right before he completed Army boot camp. He begged me to make homemade chocolate chip cookies. Knowing he would share with his unit, I found this large recipe and made them. They were a huge hit at Fort Jackson and were gone within 24 hours. Everyone loved how chewy on the inside and lightly crisp on the outside they were. I won't change a thing when I make them again EXCEPT cutting the recipe in half when not feeding a crowd, lol. Thanks for sharing.

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Kimela

Cooking Level: Expert

Home Town: Guymon, Oklahoma, USA

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Reviewed: Aug. 13, 2006

Corey is VERY particular about chocolate chip cookies. They must be sweet, hold their shape, remain chewy in the middle, and not have any oats or nuts in them. Despite trying three other five-star rated cookies on this site, he could find something wrong with them. These were perfect in his mind. I scaled the recipe to make a small batch to try. We'll make them again. A full batch. Thank you. ...Pam

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Pam and Corey

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2006

I have finally found the best chocolate chip cookies reciepe ever! This is a defenite keeper. I was first a little leary of using "maragarine" to bake with however I am so glad I did I defientely think the margarine is what made the taste. I did cut back on the chocolate chips, like other reviewers and instead used the jumbo chocolate chips instead.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2006

Just what I was looking for! At first I thought there would be too many chocolate chips but it was just the right amount. I quartered the recipe because I know that no matter how many cookies in my house they don't last long. In fact, the quartered batch was gone in less than 24 hours between the two of us. They are the perfect cookies to have with milk when baked on parchment because they were dense yet somehow sponged up the milk with out falling apart! I had 1 tiny cookie crumb in my milk after about 8 cookies.

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Jun. 6, 2006

Pretty good.Most members of my family loved them, but the taste of margarine was a bit strong.We are used to the taste of butter, so since the texture of these cookies is great, I will make again using only butter next time!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: May 7, 2006

These were very good, although they are a bit cake-like. Make sure you read how much the recipe makes; I ended up with nearly 90 cookies... not that I'd complain about too many cookies.

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Jessica Arena

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2006

These were okay. They flattened out too much and the dough didn't have a lot of flavor. I will keep looking for a favorite choc. chip cookie recipe.

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BIRKLEY

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Reviewed: Apr. 2, 2006

Cookies are great! They're moist and chewy around the middle and crispy on the edges. Perfecto! This is what I've been looking for. I've kept the leftover in a zipper sandwich bag and the next day, they were still the same as they were just taken out of the oven. Only one thing though, they were too sweet for me. But blame that to me, I'm not a sweet tooth :) However, overall these cookies are the best!

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LoveFood

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Reviewed: Aug. 26, 2005

This is by far the best chocolate chip recipe I've ever used! The cookies are thick, but light and baked beautifully! The taste wonderfull too! Thank you Jaylor for sharing this recipe.

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Michaela

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Reviewed: Jul. 30, 2005

Yummy basic chocolate chip cookies! They are just like I remember the freshly baked chocolate chip cookies at a theme park where I used to work: chocolatey, succulent, crisp on the outside, sweet. My husband said he liked the texture, and he has an ideal in his mind that I've never been able to match yet. Thanks for this great recipe! By the way, I only made half a batch, and I still got at about five dozen cookies out of it -- 12-16 cookies per sheet.

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Rachel

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Reviewed: Jul. 7, 2005

ok flavor but came out flat as a pancake, I hate that, guess I am back to Tollhouse recipe with a couple modifications, I keep trying others but no luck so far.

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BETHB777

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Reviewed: May 21, 2005

very good!!! my boyfriend and his friend went paintballing today then to his grandparents, everyone loved them! rolling them into a ball also helps so much to uniform them!

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COCONUTS1

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Best Ever Chocolate Chip Cookies I

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